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Creamy Lobster Medallions with Wild Rice
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 6
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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1 1/2 c. wild rice, uncooked
2 Tbsp. butter
1/2 c. Florida carrots, chopped
1/2 c. Florida celery, chopped
1 c. Florida green onion, chopped
1 (10 1/2-oz.) can cream of shrimp soup
1/2 c. sherry
1/4 c. butter
hot pepper sauce to taste
salt, and pepper to taste
1 1/2 lbs. Florida lobster meat, cooked and sliced
What to do:
1. Prepare wild rice per package instructions. While rice is cooking, melt butter in a large saucepan and sauté the carrots, celery and green onion for 3 or 4 min. Stir sautéed vegetables into cooked wild rice. Set aside.
2. Combine soup, sherry, butter, and seasonings in a double boiler and heat thoroughly. If sauce gets too thick, add more sherry.
3. Add lobster meat and stir until heated through. On individual plates, arrange lobster slices on wild rice and spoon sauce over. Serve remaining sauce separately.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Wine pairings:
Sauvignon Blanc, Chardonnay, Pouilly-Fuissé
Nutritional information:
Calories: 481;   Calories From Fat: 144;   Cholesterol: 129mg;   Total Carbs: 47g;   Protein: 35g;  
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